​DINNER SERVICE 

STARTERS
Pears  18    |    Pan-seared prosciutto-wrapped pear, gorgonzola balsamic sauce, arugula.
Bruschetta  14    |    Crostini, Heirloom tomato, EVOO, garlic, basil, capers, parmesan.
Carpaccio  21    |     Thin sliced raw beef tenderloin, arugula, red onion, capers, parmesan, lemon pepper mustard.
Clams  23    |      “Guazzetto style” steamed Manila clams, white wine, lemon, tomato, basil, clam broth, crostini.
Calamari  19    |    Fried calamari rings, light garlic, lemon, served with tartar and cocktail sauce.
Scampi Sambuca  23    |     Tiger prawns sautéed with garlic, lemon, sambuca beurre blanc.
Polenta  20    |     Pan-roasted, Bolognese, mushrooms, feta, basil.
  
SALADS
Caprese  17    |     Heirloom tomatoes, fresh mozzarella, basil, kalamata olives, oregano, balsamic vinaigrette.
Mixed Greens  15    |     Candied walnuts, honey dew, Danish bleu cheese, balsamic vinaigrette.
Caesar  15    |     Crisp romaine, parmesan cheese, croutons, house Caesar.
Beets & Kale 16    |     Rainbow beets, baby kale, strawberries, goat cheese, honey, white truffle vinaigrette.
Soup of the Day   cup: 13,  bowl: 18
 
PASTA
Gnocchi  28    |     Hand-rolled potato pasta pillows with choice of pesto cream, gorgonzola, or marinara.
Linguine  25   |     "Aglio e Olio", roasted garlic, EVOO, red pepper flakes, parsley.
Spaghetti  37    |    “Frutti di Mare”, mixed seafood and light mild marinara sauce.
Tortellini  27    |      Riccota stuffed,  mushrooms, green peas, pancetta, light cream.
Rigatoni  28    |    Calabrese sausage, roasted bell peppers, basil, red onion, marinara.
Lobster Ravioli  32    |     Riccota cheese and rock shrimp ravioli, Maine lobster, vodka cream.
Pappardelle   27      |     Smoked paprika ribbons, prosciutto, pancetta, mushrooms, pesto, light marinara.
Capellini  25    |     Angel hair, fresh tomatoes, basil, EVOO, marinara.  (Chicken $5, Prawns $8)
Fettuccine Vino Santo  32   |    Rock shrimp, bay scallops, sundried tomatoes, basil, lobster-base cream.
 
ENTRÉE
*(served with vegetables and scalloped potatoes, no substitutions please)
*Chicken  32    |      Sautéed chicken breast with mushrooms and choice of lemon or marsala sauce.
*Veal  39    |     “Scaloppine” with choice of marsala, piccata or saltimbocca.
*Calamari Steak   37    |      Lightly battered, white wine, lemon beurre blanc.
*New York    62     |      Grilled 12oz. New York steak, Madeira reduction, grilled prawns.
Eggplant   30   |     Breaded baked eggplant, mozzarella, béchamel, marinara, grilled asparagus.
Risotto   40   |    Arborio rice, chef’s fish selection, grilled prawns, mushrooms, asparagus, tomato, basil, light cream.
Scallops  40   |     “Sauce Meuniere”, brown butter, lemon, parsely, risotto.
Fish of the Day  MP
 
SIDES
Penne Marinara  14  |  Pan-roasted Polenta  9  |  Risotto  14  |  Sautéed Spinach   9
 
Executive Chef, Odon Ocegueda             GM/ Sommelier, Adan Ocegueda
 
VINO SANTO  | TWENTY THIRTY BROADWAY STREET, REDWOOD CITY, CALIFORNIA  | 650.780.0793
  
**Please advise server of allergies. No separate checks please. 20% Service Charge added to parties of 6 or more**
​

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2DESSERT
​ 
Vino Santo Sundae  12
Spumoni gelato, chocolate sauce, candied walnuts, whipped cream.
 
Chocolate Mousse 10
Scoop of our classic chocolate mousse.

Affogato  16
A trio of vanilla gelato, espresso, Frangelico liqueur.
 
Amaretto Cheesecake 10
Rich and creamy cheesecake with a touch of Disarrono almond liqueur.
 
Tiramisu  10
Layers of mascarpone cream and liqueur, espresso drenched lady fingers topped with shaved chocolate.
 
Panna Cotta 9
Creamy eggless vanilla bean custard with fresh seasonal berry sauce.
 
Crème Brûlée 11
Creamy vanilla bean custard with torched sugared shell.
 
Apple Pie  12
Served with vanilla gelato and caramel.
 
Chocolate Martini  15
Godiva Chocolate Vodka, Bailey’s Cream, Kahlua, Chocolate sauce.